PERSONAL INFORMATION
Profession(s): • Food Writer • Chef • Cooking shows host
Famous For: Being the only Indian female to be awarded Padma Shri for cooking in 2007.
Date of Birth: 3 June 1936 (Wednesday)
Age (as of 2021): 85 Years
Birthplace: Pune, Maharashtra
Zodiac sign: Gemini
Nationality: Indian
Hometown: Pune, Maharashtra
Food Habit: Vegetarian
Marriage Date: 1960 (Date not known)
Age: 85 Years
Check Out Other Celebrities Biography
- avneet kaur biography
- ileana dcruz biography
- moeen ali biography
- akanksha sharma actress biography
- harish ahuja anand ahujas father biography
EDUCATION
Educational Qualification: B.A in Economics (1956)
PHYSICAL STATISTICS
Height (approx.): in centimeters – 157.48 cm in meters – 1.57 m in feet & inches – 5’ 2”
Weight (approx.): in kilograms – 65 kg in pounds – 143.3 lbs
Eye Colour: Black
Hair Colour: Black
FAMILY & RELATIONSHIPS
Marital Status: Married
Husband: Nalin Dalal
Children: Son(s) – • Sanjay Dalal • Deepak Dalal Daughter – Renu Dalal
CAREER HIGHLIGHTS
Awards: • She also won Women of the Year by Indian Merchants’ Chamber in 2005. • She became the only Indian female to be awarded Padma Shri for cooking in 2007.
OTHER INFORMATION
Date of Death: 6 November 2013 (Wednesday)
Place of Death: At her residence on Napean Sea Road in South Bombay
INTERESTING BACKGROUND INFORMATION
Tarla Dalal, a celebrated figure in Indian culinary arts, was born into a Vaishnav family, where she emerged as the eldest daughter. From a young age, her fascination with cooking was evident. After completing her graduation in 1956, she entered into marriage with Nalin Dalal in 1960, marking the beginning of a new chapter in her life as she moved to Bombay, now known as Mumbai. The couple welcomed three children, but Tarla’s journey into the culinary world truly began when she found herself eager to learn diverse recipes to please her husband. In a candid interview, she reminisced about her early days, recalling a time when she was engaged to a man in the United States who requested intricate dishes that were new to her. At just 20 years old, with a repertoire limited to Dal Bhat Roti Sabzi, her desire to satisfy his culinary cravings ignited her passion for cooking.
In 1966, encouraged by friends, Tarla began sharing her culinary creations, which quickly gained popularity. Her husband, recognizing the burgeoning interest in her cooking, urged her to document the recipes, leading to a collaborative effort where she wrote down her dishes, and Nalin edited them. This partnership laid the groundwork for her first cookbook, “Pleasures of Vegetarian Cooking,” released in 1974. The book was a remarkable success, selling over 1.5 million copies and introducing readers to a plethora of international cuisines. Tarla masterfully transformed non-vegetarian dishes into vegetarian alternatives, catering to the tastes of a diverse audience. Her subsequent works, including titles like “100 Calorie Snacks” and “Acidity Cookbook,” further established her as a prominent cookbook author in India.
By 1988, her influence had expanded globally, with her books translated into multiple languages, including Dutch, Russian, Hindi, Gujarati, Marathi, and Bengali. Continuing her entrepreneurial journey, Tarla established her own business, Sanjay and Co., alongside her daughter, and acquired an office in 1987. The following year, she launched her website, Tarla Dalal, which would become the largest Indian food website, showcasing her innovative recipes to a wider audience. In 2002, her ready-to-cook food mix gained popularity, and she embraced technology by utilizing social media platforms like YouTube, Twitter, Facebook, and Instagram to connect with her fans. Notably, in 2010, inspired by a fan’s suggestion, she began creating cooking videos, amassing over 400 clips on her YouTube channel, which further solidified her status as a culinary icon.
Tarla’s influence went beyond mere recipe sharing; she actively promoted vegetarianism and simplified the cooking process, allowing individuals to create exquisite dishes with accessible ingredients. Through her cookery shows, she not only demonstrated her culinary skills but also raised funds for cancer and asthma patients. Additionally, she introduced the magazine “Cooking and More,” where she focused on healthy cooking alternatives. Her legacy extended to her family, with her son Sanjay stepping in to manage her website and publications after completing his MBA in 1987. Tarla’s children fondly remember her zest for life and creativity, as illustrated by her passion for baking cakes, making mocktails, and concocting delightful ice creams during family summer vacations. Tarla Dalal passed away in 2013 due to a heart attack, leaving behind a rich legacy that her son is committed to carrying forward, ensuring that her culinary teachings and love for food continue to inspire generations.
—
Note: All biographical information compiled from publicly available sources.